2 heads/crowns fresh broccoli
several cloves of garlic
extra virgin olive oil
1 – 2 lemons
Sea salt and fresh ground pepper to taste
Rinse broccoli and cut off most of the stalk. With a sharp knife, separate the spears of broccoli. Steam broccoli in a large enough pot to accommodate until it’s al dente. The steaming time is variable – not sure why…. some broccoli is “tough” and just takes longer. Be careful not to overcook – no mushy broccoli allowed! Place the broccoli in a baking/serving dish in one layer… best to avoid the aluminum pans – they discolor the broccoli and garlic.
Here’s where the eyeball method comes in – we love a lot of garlic in our family but some don’t tolerate it as much as others. Chop garlic into large pieces and place over the broccoli in the pan (the large pieces can easily be avoided for those that don’t want to eat that much garlic). Drizzle olive oil over the broccoli and garlic. Squeeze the lemon on top, being careful to keep the seeds out…. if they fall in, you can just pick them out – no one will know. Add salt and pepper to taste and voila!!! That’s it. Just cover and place in the fridge until you’re ready to serve.
